2009年10月7日星期三

黑芝麻麻糬波波 Black Sesame Pontikege

        自從上次第一次整麻糬波波失敗咗之後,一直都再無 "挑戰" 過。好,今次捲土重來,再次接受挑戰!




材料:
糯米粉             100
木薯粉             15

泡打粉             1/4茶匙
黑芝麻粉          25
糖                      30克
鹽                      少許

雞蛋                  1
芝麻黑豆漿      40毫升
水                      20毫升
炒香芝麻          適量


- 先將所有粉類過篩,之後加埋芝麻粉、鹽同糖混合好。

- 加入雞蛋,拌勻。


 
- 加入豆漿同水,拌成粉糰。

 
 
 

- 將粉糰分別搓成小球形狀,放上已墊防黏焗爐紙嘅焗盤上。





- 於小粉糰上放上炒香芝麻作裝飾。

- 放入已預熱至180°C 嘅焗爐內焗15 - 20 分鐘至熟。
 
以上材料份量可做約 15 個小型麻糬波波。

食譜參考自 Blog 友 Kiu Bee 芝士麻糬包

 
出爐喇!估唔到自己焗都可以做到裂紋喎,好靚呀!

 
 
 
 
今次終於成功喇,yeah!!
 
 
 
 
 
 


        我第一次食麻糬波波係媽咪海趣坊間「A1 麵包店」買俾我食,自從果次食過之後,我就愛上咗佢果種煙煙韌韌嘅口感,好鍾意食呀!所以今次自己成功整到,第一時間梗係要同媽咪分享吓啦!

        我噚日除咗拎支黑豆漿Louisa 之外,我都有拎埋呢個麻糬波波俾佢試食,佢都話 OK 喎,好似街賣果啲咁樣!不過就無我焗起即刻食咁好食喇,因為個皮腍lu,我食果陣時係外脆內煙韌,好正 

 

Notes:
- 本人強烈建議,水唔好一次過落哂,最好以每次 5毫升逐少加入,因為一但水多
  過頭就唔可以搓成粉糰。做呢個粉糰好得意,只係加多少少水,已經可以變
  到好濕好濕,若果真係濕過頭,可以酌量加番啲糯米粉入去再拌至乾身。


- 當粉糰拌至唔黐膠刮及不銹鋼兜就代表粉糰已經整好。

- 麻糬波波最好整起之後即日食哂,因為老化得好快,第二日已經變乾變硬。




P.S.  早前我都A1 Bakery 度買麻糬波波嚟食樂富店依家長期做優惠,$20 兩袋,每袋 5 個,比起原價 $13 / 5個,真係好抵食呢。

        今次我就揀咗新出嘅紅豆星星,係五角形紅豆麻糬波波,好得意,一樣咁好食!另外再揀多包迷你牛角酥! 




7 則留言:

  1. 成功左WOR, 恭喜 望到都覺得外脆內軟呀^^ HEEHEE
    [版主回覆10/08/2009 02:06:00]        多謝妳呀米雪!
            不過真係唔知點解會老化得咁快囉!第二日食已經又乾又硬。

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  2. first of all thanks for posting this XD i was looking everywhere for how to make em' but sadly it didn't work out for me ): however i did some research and the bread its actually called Pão de Queijo i played with the recipes a bit and its exactly the same bread they sold in bakeries in hk XD here are the recipees if you want to try it :D http://lepetitbrioche.blogspot.com/2010/09/brazilian-cheese-bread-pao-de-queijo.html http://globetrotterdiaries.com/recipes/pao-de-queijo-brazilian-cheese-breads http://www.yumsugar.com/52-Weeks-Baking-Brazilian-Cheese-Bread-280828 have fun baking > o < p.s. they only last for a day, the nxt day it'll be dried up and nasty :(
    [版主回覆06/19/2011 15:50:00]        Hey tiff, you're really a lovely blogger!         Thanks for your sharing! I must try it soon because I like this kind of bread very much!         Actually, I had try 2 different recipes of this kind of bread, one is this sesame pontikege, another one is   Chocolate Pontikege . Both of them turn dry & hard next day. I believed that it's the problem of the recipe. But now, heard from you, I think it's the character of this bread.         Again, thank you for your sharing, it's really a treasure for me!  

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  3. Hihi, 請問放中格定下格?小妹剛整咗,無爆口,唔知係咩問題,請賜教!
    [版主回覆04/15/2012 19:23:46]我都唔知點答妳o添!因為我個焗爐好神奇,只係得中間一格咋!所以我估妳可以試試中間格啦!

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  4. 剛整了,不過粉團好粘手,搓不到
    收用匙做形
    是否要再加粉?
    [版主回覆04/20/2012 15:20:55]唔……印象中好似係少少黏手,但未至於做唔到形喎!如果真係好瀉身的話,可以酌量加粉。

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  5. 你好!我想問如果想整原味(不加芝麻粉),份量方面可怎改變?

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  6. 回覆
    1. 妳可以插針入去,如果無任何粉漿黐喺針上面咪 OK 囉!

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